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PURPLE IDLI AND DOSA / PURPLE CABBAGE IDLI AND DOSA RECIPE

PURPLE IDLI AND DOSA / PURPLE CABBAGE IDLI AND DOSA RECIPE

In comparison to green cabbage, red cabbage contains 10x more vitamins, cancer-fighting flavonoids, and a winning amount of antioxidants which improve eye, teeth, bone, & immune health.

This red vegetable is the powerhouse of dietary fibers, good quality carbohydrates, potassium, plenty of vitamins and other essential minerals. The dark pigment of the cabbage indicates a higher level of antioxidants, which are known to reduce oxidative stress. A higher level of anthocyanins, an antioxidant, specifically found in purple cabbage, lowers the risk heart diseases. Apart from these, consuming purple cabbage also has innumerable health benefits.

 INGREDIENTS

  • Purple cabbage chopped – 1 cup
  • Fermented idli batter – 2 cup

METHOD

Grind the chopped purple cabbage into a smooth paste  by just adding 1 or 2 tbsp of water.

Don’t add more water .It has to be thick.

If the cabbage becomes watery then the idli batter will also become watery and spoil the consistency of idli batter , there by making the idlis thick after steaming .

Add this cabbage paste to the idli batter and mix well.

Keep water to boil in a steamer .

Grease the idli moulds with little oil  and pour the batter in the moulds.
Place them in the steamer, close and steam cook on medium flame for about 10 minutes or until idlis get cooked well.
Remove from the flame and allow to cool. Then remove the idlis from the moulds using the spoon and serve with sambar/ chutney or any side accompaniments .

NOTE –

  1. For dark colour idlis add little more puree.But be careful the batter sould not become thin .
  2. Same can be done with dosa batter also .

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